Bay leaf crusted pork roast

This recipe, from Everyday Food magazine (December 2006), uses bay leaves as an actual ingredient rather than a toss-into-the-pot seasoning. A coating like this would work well on a turkey roulade, too. Serves 8.

Preheat
oven to 375°F. Using a chef's knife, finely chop garlic and bay leaves
together. Gather into a pile; sprinkle with 2 tsp coarse salt and 1/2
tsp ground pepper. Using the flat side of the knife blade, mash mixture
into a paste. Set aside.

On a large rimmed baking sheet, toss
onions with 2 Tbsp oil; season with salt and pepper. Push onions to the
edges of baking sheet. Place pork in center of sheet, fatty side up;
rub top with remaining oil, and press on garlic mixture, coating evenly.

Meanwhile, in a food processor, blend parsley and mustard until smooth; season with salt and pepper.

Cut roast into chops, and serve with mustard sauce.
*Note: Ask the butcher to leave some fat on top of the pork to
keep it moist during roasting, and, for easier carving afterward, to
remove the chine bone (or backbone). For an elegant presentation, have
the butcher "French" the rib bones, which means to scrape off the
gristle and
fat.